Sweet Potato Chicken Stew Recipe

5 1 4
Sweet Potato Chicken Stew Recipe
Sweet Potato Chicken Stew Recipe photo by Taste of Home
Publisher Photo

Sweet Potato Chicken Stew Recipe

Read Reviews
5 1 4
Publisher Photo
Sweet potatoes, chicken and shredded cabbage are just a few of the ingredients that make this hearty stew a great one-bowl meal.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.

Ingredients

  • 3 cups cubed peeled sweet potatoes
  • 1/2 cup water
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 2 tablespoons canola oil
  • 3 cups shredded cabbage
  • 3 cups chicken broth
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes with onions, undrained
  • 1 cup sliced celery
  • 1 cup tomato juice
  • 1 teaspoon pepper
  • 1/2 teaspoon salt

Directions

Place the sweet potatoes and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 6 minutes or until tender; drain.
In a Dutch oven, saute chicken in oil for 8-9 minutes or until juices run clear. Add the cabbage, broth, peas, tomatoes, celery, tomato juice, pepper, salt and sweet potatoes. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through. Yield: 8 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Sweet Potato Chicken Stew in Weeknight Cooking Made Easy Annual 2005, p93

Nutritional Facts

1-1/2 cups: 250 calories, 6g fat (1g saturated fat), 47mg cholesterol, 907mg sodium, 27g carbohydrate (9g sugars, 4g fiber), 22g protein.

  • 3 cups cubed peeled sweet potatoes
  • 1/2 cup water
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 2 tablespoons canola oil
  • 3 cups shredded cabbage
  • 3 cups chicken broth
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes with onions, undrained
  • 1 cup sliced celery
  • 1 cup tomato juice
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  1. Place the sweet potatoes and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 6 minutes or until tender; drain.
  2. In a Dutch oven, saute chicken in oil for 8-9 minutes or until juices run clear. Add the cabbage, broth, peas, tomatoes, celery, tomato juice, pepper, salt and sweet potatoes. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through. Yield: 8 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Sweet Potato Chicken Stew in Weeknight Cooking Made Easy Annual 2005, p93

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSweet Potato Chicken Stew

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Luv*My*Morkie User ID: 5025833 106495
Reviewed Apr. 14, 2011

"I made this recipe for dinner tonight and it turned out great. I did not have tomato juice and instead of black eyed peas, I used a can of white cannelini beans instead. I thought it was quite yummy. I put some crescent rolls in the oven and they paired great with the hearty stew. Next time I might make it with white potatoes instead of sweet potatoes to see how it turns out."

Loading Image